ROASTED BUTTERNUT SQUASH RISOTTO
35'
Easy
2
ROASTED BUTTERNUT SQUASH RISOTTO
Ingredients
  • 150 g RISO GALLO Arborio or Carnaroli rice
  • 1 small shallot finely chopped
  • 30 g unsalted butter + extra 30 g for the mantecatura
  • 500 ml of vegetable stock or chicken stock – homemade preferred
  • ½ glass of dry white wine
  • ½ butternut squash previously roasted
  • S&P to taste
  • Grated Parmigiano Reggiano to taste
  • Mixed seeds and crispy sage leaves to serve - optional
Preparation
Pre-heat a large pan. Place the rice to toast for a couple of minutes until a nutty scent and grains start crackling. Remove and set aside. In the same pan add your butter and shallot and soften until translucent. Add the toasted rice and splash with the white wine. Once the alcohol has evaporated, add your stock a little at the time, allowing the rice to absorb the liquid and the starch to be released slowly. Before adding the last amount of stock, add the roasted squash and combine fully. Once your rice is cooked, taste and adjust of seasoning if necessary. Remove from the heat and start your mantecatura adding the grated Parmigiano Reggiano and the butter, by folding slowly until a creamy consistency has been reached.   TIPS: You may not need to use all the vegetable stock, so add ¾ of the liquid to start with and adjust if necessary. You could serve the rice in small roasted squashes. Add some mixed seeds and crispy sage leaves for crunch.

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